The size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
'Micronised' insoluble fibres, insoluble fibres processed to the
micron scale, could favourably change the gut health of hamsters
and may translate into important ingredients for functional foods,
suggests new research.
Grapefruit juice and its active components, furocoumarins, may
inhibit cytochrome P450 enzymes involved in the activation of
compounds into cancer-causing compounds, suggests new research from
the US.
